Sinabawan nga Isda (Fish Soup)

By GERLIE M. UY

Fishes are just added...after boiling it again, and adjusting the flavor, camote tops are quickly added.

1 liter water/ 5 cups water
1 big red onion, sliced or quartered
2 ripe tomatoes, sliced or quartered
2 stalks Spring Onions, cut into 2-inch long
salt and ground pepper
fish sauce (optional)

1/2 to 3/4 kilo fish (any fish suitable for clear soup), cleaned and sliced into serving size
Camote tops and leaves


In a casserole, put the water with the onions, tomatoes and spring onions then bring to boil, making sure the tomatoes are cooked through. Add salt and ground pepper. Then add the fish. Let boil and taste. Adjust taste with fish sauce. Add the Camote tops and leaves and immediately cover with the lid and put off the fire so as to overcook the leaves.


Other options: add tamarind cubes or powder or fresh kamias together with the tomatoes to bring out a sour taste.

The purplish and green leaves and tops of camote

Fishes above are suitable for soup and are just as big as one serving size apiece.

Boiling water until tomatoes, spring onions and onions are well cooked and their flavor infused the clear soup.

Boiling the water for the fish clear soup..